I write about things that make me happy : food, travel and home. It's where my heart is...

Friday, March 11, 2016

Gooseberry Cloud Cakes

When I was a little girl, I used to go to work sometimes with my Dad where I'd be put to work filing invoices. Slave labour, eh! I was always distracted by the giant gooseberry bushes outside and used any excuse to disappear outside and pick as many as I could carry. I learned pretty quickly that they weren't like regular berries and needed to be cooked first. Holy moly, the sourness of a raw gooseberry is pretty unforgettable! Something you rarely see now is Gooseberry Jam and I came across a jar in Danish home store Søstrene Grene last week which I simply couldn't resist.

The easy thing would have been to just spread it on toast but I knew I could make some little cakes with a sweet and sharp gooseberry jam centre. And adorn them with a simple citrussy glaze, just because. The acid test was the reaction from the work colleagues. Cakes that result in thank you hugs are good cakes...

In a spotlessly clean bowl, beat the egg whites until stiff (this will take much longer than you think... so persevere)

Beat the butter and sugar together until pale and very fluffy. Add the egg yolks, one at a time and mix well.

Sieve the flour, salt and baking powder together in a bowl. Mix the milk and vanilla extract together. Now add 1/3 of the flour to the butter, mixing well, followed by 1/3 of the milk. Repeat until everything is very well blended.

Fold the egg whites into the batter, using a metal spoon, until the mixture is very light and almost sloppy. Divide half of the mixture between the paper cases, drop a teaspoon of jam on top, and finish off with the rest of the cake mixture. Level out with the back of a spoon and bake for 25 minutes until well risen, golden and a skewer comes out clean.

Transfer to a wire rack and allow to cool completely, then make the citrus glaze.

Citrus Glaze

100g Icing Sugar

25ml Orange Juice

Beat well together with a small whisk until completely smooth. Drizzle over the tops of the cooled cakes and allow to set before eating.

Posted by
Aoife - Babaduck

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About Me

Babaduck started life in 2010 to show one friend (Mrs. T) what to make for dinner, step by step and it's grown ever since.
I love writing about all aspects of food and drink, including creating simple easy to follow recipes with lots of photos, restaurant and product reviews, lots of food news and as much travel as I can cram in. I'm a self-confessed Francophile and love almost everything about la belle France, especially the wine. The Hubs is my beloved other half who taste tests all the recipes on your behalf and keeps me on an even keel.
So where did the name come from? The Hubs inspired the name - he calls me Baba & his friends call him The Duck. Simples.

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